A Life in Food by real-life Chef Cheryl Bennett
Creamy Dijon chicken pasta is a one pan meal that is ready in just over 30 minutes. Like my chicken pasta with sun-dried tomato, this meal is full of flavor and it’s a cinch to make.
Busy weeknights call for getting dinner on the table quickly. If I can do that with a minimum of dirty dishes, that’s a win in my book.
…Cajun langostino pasta with andouille sausage is a delicious weeknight dinner. Meals with langostinos, like this bisque, always feel a little special and make great date night food.
Seafood and pasta go well together, like this langostino alfredo and langostino mac and cheese, and if you are a fan of this combo, I hope you’ll love this newest creation.
I used a squid ink pasta for this dish to showcase the color of the seafood and because I had it in the cupboard. It makes a really lovely presentation.
…There is nothing quite like a blue squash for a showstopper. This stuffed Hubbard squash recipe is perfect for your holiday table, but is also right at home on the weekday dinner menu.
The filling is made from a wild rice blend, apples, onions and ground pork or sausage. You can easily omit the meat to make it a vegan stuffed hubbard squash.
We are deep into fall and all the squash is in season. Now is the perfect time to make this delicious autumn dinner.
…A lightened up version of a classic restaurant sauce makes this langostino alfredo a tasty dinner that doesn’t sacrifice taste for fewer calories.
We are big fans of langostino recipes around here, and if you are too, you’re going to love this one.
Swap out shrimp for langostinos in this seafood alfredo pasta. They are sweet, delicious and so easy to use.
…Elevate your favorite comfort food with this delicious langostino mac and cheese. Langostino recipes are big around here, I hope you love this one as much as we do.
Langostino are the perfect compliment to this macaroni and cheese dish. The saltiness of the bacon and creaminess of the pasta sauce play perfectly against the delicate, buttery seafood.
…Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you’d want in a squash lasagna. It is covered in a creamy sauce before being baked until brown and bubbling. This is one of our favorite Hubbard squash recipes and I hope it will become one of yours too!
Rich and delicious, these vegetarian squash lasagna rolls are topped with fried sage leaves for a little something special.
Hubbard squash recipes are less common than recipes for butternut squash, but quite a few of them can be used interchangeably, even though they look nothing alike.
They are absolutely perfect for making a stuffed Hubbard squash recipe, but you can do so much more with them.
The squash that I am most familiar with is a light, dusty blue. It almost looks blueish gray, but when you cut it open, it is a beautiful deep orange.
I prefer to roast the squash in the oven, because roasting brings out the natural sweetness. To do this, cut it in half with a sharp chef’s knife and scrape out the seeds. Save them to make roasted Hubbard squash seeds for a delicious snack.
The easiest way to do this is to cut the ends off and stand it up, then cut straight down the middle to cut in half. (The same method you would use to cut a peeled melon)
This is a good task to do ahead of time, as it allows you to carry on with the rest of it the next day without waiting for the squash to cool enough to handle.
This recipe is actually quite easy, but it does take a bit of time. I like to break it up into smaller tasks (like roasting the squash the day before) to make it more manageable, but if you have another set of hands to pitch in, that would be helpful!
After the squash has been roasted, use a large spoon to scoop out the flesh and set it aside to cool. It should be very soft, no need to puree, but if it isn’t mash it a bit with a potato masher.
Cook the lasagna noodles, then stack lightly oiled noodles on a sheet pan or cutting board.
Make the filling for the lasagna rolls and the sauce. Spread the filling on the noodles, leaving a bit of room at the end.
When you have all of your rolls made, carefully place them, seam side down, into a baking dish with a bit of sauce ladled into the bottom.
Be careful not to overfill the rolls, and to be gentle when rolling. Try not to use too much pressure when rolling the noodles, because it will come out the sides.
You can see there is a good amount of filling, but it isn’t overstuffed. The filling will stay inside when it’s baked, which is what we want!
Then cover the lasagna rolls with the rest of the sauce and a sprinkle of Parmesan cheese and bake until golden and bubbling.
For a special touch, I top this vegetarian lasagna with crispy fried sage leaves. They are super simple to make and taste amazing.
Perfect for weekends, family gatherings or holidays, these Hubbard squash lasagna roll ups are a delicious dinner that everyone will love.
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Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.
Fry leaves in 1/4 cup olive oil over medium heat for a few seconds, then remove with a fork to paper towels to drain. Sprinkle with kosher salt while warm.
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Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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This easy potato burger with sun-dried tomato and basil is baked until crispy for a healthy vegan dinner. Like these deliciously simple melting potatoes, the oven does most of the work for you, making these burgers very low effort.
Vegan and vegetarian recipes are on the rise. It seems many of us are trying to eat a little less meat these days and this vegan burger is a great place to start.
This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
…Weeknight cooking can get a little hectic, especially with changing schedules and cooking fatigue. This quick and easy chicken sausage dinner combines everything on one sheet pan for minimal cleanup, like this chicken sausage skillet recipe.
This post is sponsored by Sprouts Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
…Grilled cajun shrimp skewers are a quick and easy dinner with almost no clean up! Made with Idaho® cajun potato wedges and corn on the cob, these skewers are finished with a cajun garlic butter sauce.
I wanted to create flavors similar to a shrimp boil on the grill. Not exactly the same, but similar. If you wanted to add sausage to your skewers (which would be delicious), that would get you a little closer.
There is just a bit of heat (omit cayenne if you don’t like spicy) in these skewers. The flavors of the cajun shrimp, potatoes and corn together are absolutely delicious.
Using the leftover grilled potato wedges, you can also make vegan vegetable cakes for another side dish with cajun seasoning.
This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
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